15th century cookbook
Ab. 1420 A.D.
Beef y-Stywyd
—Take fayre beef of þe rybbys of þe fore quarterys, an smyte in fayre pecys, an wasche þe beef in-to a fayre potte; þan take þe water þat þe beef was soþin yn, an strayne it þorw a straynowr, an sethe þe same water and beef in a potte, an let hem boyle to-gederys; þan take canel, clowes, maces, graynys of parise, quibibes, and oynons y-mynced, perceli, an sawge, an caste þer-to, an let hem boyle to-gederys; an þan take a lof of brede, an stepe it with brothe an venegre, an þan draw it þorw a straynoure, and let it be stylle; an whan it is nere y-now, caste þe lycour þer-to, but nowt to moche, an þan let boyle onys, an cast safroun þer-to a quantyte; þan take salt an venegre, and cast þer-to, an loke þat it be poynaunt y-now, & serue forth.
Modern English
Stewed Beef
—Take good beef from the ribs and fore quarters, and chop them in good pieces, and wash the beef in a pot; then take the water that the beef was boiled in, and strain it through a strainer, and boil the same water and beef in a potte, and let them boil together; then take cinnamon, cloves, mace, grains of paradise, cubibs, and minced onions, parsley, and sage, and cast then in, and let them boil together; and then take a loaf of bread, and steep it with broth and vinegar, and then draw it through a strainer, and let it be still; and when it is near enough, cast the licour therein, but not too much, and then let boyle once, and cast a quantity of saffron therein; then take salt and vinegar, and cast therein, and look that it be poignant [strong] enough, and serve forth.
